Alubias de Fabada
Net Weight: 2.2lib in box or bag
With its Designation of Origin status since 1990, the Asturian Fava Bean is an essential ingredient for any Asturian cookbook.
The grain, once cooked, remains whole, with smooth skin, a soft center, buttery to the palate with little or no grainy or floury texture.
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Tips: Do not introduce any kind of spoon to stir during cooking to avoid breaking the beans. If the broth is very loose, smash between 6 or 10
It is a dry bean of the Granja Asturiana variety and has the following characteristics: indeterminate stem size with long internodes; with a smooth, elongated green pod; an oblong grain, long and flattened, white in color with a minimum length of 18 millimeters. Care is taken with both the growing and the harvesting, and the beans can be purchased in bags, are served with cold meats or come in ready-to-eat, precooked meals.
2 units Spanis sausage (chorizo)*
2 units Spanish blood sausages (morcilla)*
200g of pork shoulder* (bone-in Jamón Serrano)
* Or "
Put the beans to soak overnight in cold water. Also, place the shoulder of pork and the bacon in another container with warm water. Next day, wash the black pudding and the spicy sausage. Then put the beans in a wide-based earthenware dish with enough water to cover them by a couple of fingers. Boil uncovered on a high flame, removing any scum with a skimming spoon. Add the shoulder of pork and the bacon and simmer with the lid on for 2 hours, moving the dish around from time to time. Season and add the saffron, spicy sausage and the black pudding, leaving it all to cook together for approximately a quarter of an hour. Taste the beans to check they are tender and leave it to stand for half an hour before serving.